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The best alcoholic yeast for moonshine. What yeast is better to use for mash and moonshine? Alcoholic yeast for moonshine

Yeast in home brewing is the most important ingredient, which determines not only the time and intensity of wort fermentation, but also the taste of the finished product. Today, thanks to the increasing interest in household distillation and a wide range of moonshine still, a special type of yeast appeared on the shelves - alcoholic or wine. This is a special strain that gives a lot of advantages over bakeries. In our article - what kind of yeast for moonshine to choose and how to cook it yourself based on baker's.

Varieties of yeast strains

Yeast is a colony of unicellular microorganisms (fungi) that uses organic compounds for energy. A special strain of yeast - alcoholic - is optional, that is, it does not need oxygen dissolved in the environment for development and respiration, but vital activity is accompanied by the release of alcohols. Due to the high concentration of glucose, a rapid yeast cell occurs (Pasteur effect) and its subsequent fermentation (Crabtree effect).

For home brewing, you need the strain that produces a large amount of secondary metabolic products:

  • fusel oils;
  • ethers;
  • acetoin;
  • ether and acetaldehyde,
  • isoamyl alcohol, etc.

These are the same harmful impurities in moonshine, without which a real high-quality product cannot be obtained. The combination of ethyl and other alcohols with ethers and fusel oils provides the unique organoleptic properties of the alcoholic beverage.

There are the following types:

  • Bakery

Used in food processing and cooking for butter dough and bakery.

For home brewing, the bakery variety is the worst option, in which part of the sowing in the mash dies within the first 5 days.

  • Wine

A unique strain used only in the preparation of elite wines. In household distillation, it is practically not used due to the high price and extremely limited assortment on Russian counters.

  • Beer

They are used in the food and culinary industries. They are a rich source of minerals and vitamins. Used in industrial and domestic brewing. Braga for moonshine from such yeast will not be of sufficient quality.

  • Alcohol

Designed specifically for alcohol (with their help, medical alcohol is also obtained). A special strain, whose vital activity is accompanied by the most complete set of metabolic products.

VIDEO: Home brewing for beginners - how yeast is chosen

Moonshine yeast price

Today, home brewing yeast can be purchased at specialized or online stores. The cost depends on the brand and the rate of fermentation, an average of 100 grams. will cost 130-400 rubles.

  • Bragman Turbo - 100g is designed for 8 kg of sugar and ferments up to 18% within 3 days. Cost 380 rubles;
  • Intoxicating - 1 pack is dissolved in 22 liters of water and 6 kg of sugar. Price - 130 rubles;
  • Extra (Lviv) - 180 rubles. for 100 grams;
  • Ukrainian (Kryvyi Rig) dry yeast for moonshine - 150 rubles. per pack 100 gr. for a standard recipe.
  • Finnish - from 280 rubles. on same conditions.

Some experts advise buying alcohol yeast for moonshine for future use, especially in Belarus, where there are interruptions in the supply of such goods. We, fortunately, do not have such problems, the assortment is more than detailed, so in strategic reserve there's no point.

The expiration date is very critical - even a few days overdue goods will no longer give the expected result. The fermentation process will start, but will not go as actively as it should.

What is the difference between alcohol and all other strains

It is clear that alcohol is intended for alcohol, in our case, moonshine. But how exactly do they differ from the more familiar to us bakery?

  1. Fermentation time is 2-3 times less. If you have to spend about 12 days for the usual, then alcohol is fermented for up to 6 days.
  2. Facultative anaerobes live in conditions of high alcohol concentration - more than 18%, while bakers in such an environment lose most of their crops. With this in mind, the output of moonshine is much greater.
  3. There is practically no foam. On the one hand, this is an indicator of quality - the less foam, the more active metabolism, on the other hand, an antifoam is not needed.

  1. The organoleptic properties are better - even at the stage of mash preparation, the aroma of bread is felt, there are no unpleasant odors and they are more intense than any other analogue.

The use of any kind of yeast from the user requires compliance with certain conditions - the creation of a nutrient medium and temperature regime. Alcohol yeast in this respect is not much different from analogues. Nevertheless, here are some recommendations regarding their use.

  1. The fermentation temperature should not fall below 22 ° C and rise above 28 ° C. In winter, a container with home brew is usually placed near the battery, but in summer the task becomes more complicated. We advise you to buy an inexpensive aquarium heater and use it to maintain the desired temperature at all times.
  2. The bottle should not be exposed to direct sunlight, otherwise the mash will not ferment. And it will simply turn sour with all the ensuing consequences.
  3. Do not close the lid tightly - there must be an outlet for carbon dioxide. Provide a water seal or proceed in the old fashioned way - cover it with a glove in which several small holes have been made.
  4. Never use boiled water for mash - there is no dissolved air in it, which is necessary for all strains, including optional ones. Artesian or spring is best suited. Acceptable - purified or settled water supply.

The requirement of alcoholic yeast for quality water is very high. Even small amounts of impurities can disrupt metabolism.

  1. The mash is gently mixed daily so that the largest possible amount of organic matter is involved in the fermentation process.
  2. For preparation, first make a sourdough - dissolve the powder or break it into small pieces pressed in a small amount of warm (22-24 ° C) water with the addition of sugar. After the fermentation begins, the sourdough is mixed with the rest of the heated water and sugar.

How to make yeast for moonshine

There are different situations and at a certain point in time the right ingredient may not be at hand. This is not a reason to use baker's yeast for moonshine or even postpone the preparation of moonshine for later. We invite you to make them yourself.

Rye

Ingredients:

  • hops - 400 gr.;
  • water - 6 liters;
  • rye malt - 4 tbsp.;
  • wheat flour top grade- 4 tbsp.;
  • baking yeast - 1 tbsp.

How to cook:

  1. Pour hops into cold water, bring to a boil and boil for 3-3.5 hours under a closed lid, stirring occasionally so that the hops do not burn.
  2. Cool in a bowl of cold water to 35 ° C and add flour, malt and yeast. Stir with a wooden stick until completely dissolved, cover with a lid and wrap with a blanket or pillow on all sides. It is necessary to keep the temperature during the day. After that, the mass is laid out in cans - 200 ml each, in order to be used later.

Do not use a mixer for mixing.

Fresh products are used for cooking. Pharmacy preparations are good, but only a living product will give the expected result.

On beer

Ingredients:

  • dark beer - 250 ml;
  • sugar - 1 tablespoon;
  • wheat flour - 1 tbsp.;
  • water 26 ° С - 1 tbsp.

How to cook:

  1. Stir flour in water and leave in a warm place for 5-6 hours.
  2. Sugar and beer are added and sent back to heat for 12 hours. Can be used immediately after preparation.

On rye bread

Ingredients:

  • rye bread - 0.5 kg;
  • water 26 ° C - 2 tbsp.;
  • raisins - 100 gr.;
  • granulated sugar - 3 tablespoons;
  • flour.

How to cook:

  1. Break the bread into small pieces and cover with water.
  2. Stir until smooth, add raisins and sugar. They are wrapped up and sent to a warm, dark place for a day.
  3. After this time, the mass is filtered through cheesecloth, and the remnants of the bread are squeezed out well. This is the basis for the dough.
  4. Mix flour into the liquid to make it like a pancake dough. After an hour, you can already use it for mash.

As you can see, there is nothing difficult in making moonshine yeast yourself. Of course, at the first stages, we advise you to buy alcohol yeast for moonshine, in order to be sure of the result. Well, in the future, nothing prevents you from experimenting with new tastes.

VIDEO: Moonshine yeast test

Yeasts are unicellular microorganisms and today there are more than 1.5 thousand of their varieties in nature. But not all of them are used by us, only some races (this concept is comparable to plant varieties bred by selection) are suitable for making bread and drinks.

There are yeast for (alcohol), bakery, brewery, wine, as well as "wild" that live on the skin of fruits and berries.

Thus, without yeast, we would not have been able to get bread in the form we love it, wine, etc. Yeasts are living organisms that actively multiply in a nutrient medium and suitable conditions, in the process of life they release carbon dioxide, which "lifts" bread and forms foam on liquids.

They also process sugar into. But when distilling a mash specially prepared for this, we get the product for which the fermentation was organized.

Yeast strains are pure crops, "Processed" by a human in sterile laboratory conditions so that they are best suited for the intended purposes. In addition, different types are used for different purposes:

  • Bakery- view Saccharomyces cerevisiae... Best suited for baking. In addition to raising the dough, this species actively converts sugar into alcohol. In the process of baking the bread, alcohol evaporates; moreover, in the dough it does not have time to "grow" in large quantities in an hour or two.
  • Wine- species Hanseniaspora uvarum, Saccharomyces cerevisiae, and Saccharomyces beticus. The last type is sherry, which are used to create wine with a strength of up to 24 ° and some types of beer. Usually, the yeast dies when the strength of the drink reaches 12 °.
  • Beer houses. There are types for bottom and top fermentation. They are most suitable for fermenting malt and usually do not bring the wort to a high degree, "stopping" at 4-5 ° (see:).
  • Turbo yeast intended for fast food bakery products or mash for moonshine. Their feature is the presence of a large number of "dressings", which contribute to the fastest reproduction of yeast fungi.
  • Alcohol. The basis is taken from bakery, but enriched with special salts for the nutrition of microorganisms. As a result, they work faster, multiplying and converting the sugars in the wort into alcohol. At the same time, their resistance increases and they die not at 12 ° of the strength of the mash, as in baking, but at 17-20 °. And the quality of raw alcohol is much higher than that prepared at bakeries.


What is the best yeast for moonshine?

Brewer's yeast is completely unsuitable for home brewing. The rest of the types can be used. But consider the specifics.

  1. Wild. A good choice if you are preparing a grape or fruit distillate (chacha, plum brandy, etc.).
  2. Wine strains also suitable for high-quality moonshine. But they are rarely used due to the high cost.
  3. Bakery. In the old days (we read - in Soviet and perestroika), baker's yeast was most often used. Mash was put on them, resulting in moonshine, the quality of which largely depended on the skill of the distiller and the apparatus. What they do not suit us today:
  • unsatisfactory possibilities regarding the strength of the mash (10-12 °). Which is natural: the stronger the mash, the more we get the finished product;
  • long fermentation period (1-2 weeks);

Reference. The longer fermentation lasts, the more fusel oils and other impurities harmful to the body is formed in the wash. Most likely they will be in the moonshine too.

  • the presence of an unpleasant yeast taste and aroma in the finished product.
  1. Turbo. Regarding turbo yeast, according to user reviews, the mash can be ready in a day or two, but the quality of the final product cannot be called luxury. Oddly enough - precisely due to the acceleration of the process. Alcohol is accumulated, but the organoleptic does not have time, that is, in the moonshine that peculiar spirit and taste, which should depend on the raw materials used, is faintly felt. Therefore, it is most advisable to use alcohol turbo yeast if you need moonshine in a couple of days. Although, on the other hand, many strive to minimize the "moonshine" smell.
  2. Alcoholic raw or dry yeast... If you have time to create a cool homemade spirits, it is better to use spirit yeast. Moreover, if you follow the technology, you will need no more than a week. But aldehydes, fusel oils and methanol in the finished wash will be much less than from bakery.


Popular manufacturers

Least "invoices" for the buyer with quite decent quality:

  • "Intoxicating"- dry, modestly position themselves "For the production of drinks." Produced in Russia, Ukraine and Kazakhstan. Inexpensive, but popular for good alcohol yield and fast fermentation.
  • Belarusian. This is where opinions differ. Mostly praised raw and dissatisfied with dry.
  • Pakmaya Cristal - dry... They work quickly, give good quality mash.

In addition, many types of pressed alcohol yeast are produced in Russia today, which will not hit your pocket, but will allow you to get a decent moonshine with a good yield.

High quality, but also at a more substantial price, is represented in the domestic market by dry yeast from the brands Turbo, Alcotec, STILL SPIRITS, BRAGMAN. Many people like Chinese Angel, with which you can quickly get ready-made mash from sugar and grain raw materials.

Remember that spirit yeast has a number of advantages:

  1. Braga is ready for distillation in less than a week.
  2. Much less foam is formed, which saves the mash from escaping, and moonshine from splashing.
  3. High activity of fungi that die only when the alcohol concentration in the brew is 16-17%, which means a high yield of moonshine.
  4. Less "accumulation" of harmful impurities.
  5. Alcoholic yeast does not need additional mineral feeding, it is already contained in their composition.

How to make yeast for moonshine with your own hands?

There are many home distillers who consider purchased alcoholic yeast "suspiciously chemical" and therefore prefer to prepare this invariable component of the mash on their own. And I must say that this is not so difficult process.

Probably, the question of how to make yeast for moonshine on their own is of interest to many, and we will try to give an exhaustive answer to it, if possible.

Homemade yeast can be used in the same way as purchased, and it will cost you almost nothing.

Alcoholic (that is, the most suitable for making strong homemade alcohol), they become due to the excellent nutrient medium, increasing the ability of yeast fungi to survive in a concentrated alcoholic environment. As a rule, created with their own hands, they work up to 16-17 ° in the wash.

Attention. It is best to test the capabilities of self-made alcoholic yeast on a small amount of mash.

First try hydronic module 1: 4 (1 kg sugar and 4 liters of water), then 1: 5. Alcoholics have to deal with it.


Rye alcohol yeast

This recipe is taken from an old book on making homemade vodka.

Important... This yeast turns out to be strong, so it should be used with care so that the mash does not foam.

Do not exceed the liquid level: the container should be filled with mash no more than a third of its volume. You will need:

  • enameled or stainless steel pan with a volume of 8-10 liters;
  • hops - 700 g fresh or 400 g dried. You can either buy it or assemble it yourself;

Reference. The best time to harvest your buds is late August - early September, when they are ripe but not disintegrating. Dried in the shade in a draft. Store in canvas bags.

  • rye malt in the amount of 4 cups. To prepare it, you need to rinse and germinate 4 cups of rye. Then grind and use. Either buy ready-made;
  • Wheat flour- 4 glasses;
  • liquid baking yeast - 1 glass. If there are none, then you need to dissolve 200 g of pressed in a glass of water;
  • water - 6 liters.

The first stage is to boil the hops for 3 hours in six liters of water. After boiling, the fire is sharply reduced so that it boils, but does not jump out of the pan. When cooking is over, allow to cool under the lid. Then filter.

Carefully. Control the temperature of the water, it should not be higher than 28-30 ° C. Otherwise, the yeast will lose activity.

In the broth cooled to a lukewarm "paired" state, add flour, malt, yeast and stir until completely dissolved without lumps. Leave this solution for a day in a warm room, covered with a lid. Then pour into bottles or cans and cork.

On prescription - keep such alcoholic yeast on ice... But we will not resort to such radical methods, but we will put them in the refrigerator and use them as needed.

Yeast on beer for moonshine

This recipe is designed for making "beer sourdough" for mash. You can use it right away. You will need 1 glass of warm water, flour and dark beer, as well as a tablespoon of sugar.

First, mix warm water with flour and leave for 6 hours. Then we add sugar and beer, leave it warm until a frothy head is formed. After that, you can either immediately put the mash, or take the mixture to the cellar, where it can be stored for quite a long time.


On rye bread

Rye bread is an excellent base for making homemade spirit yeast. First, grind 0.5 kg rye bread(with hands or with a knife). Stir it with 2 cups of warm water and 3 tbsp of sugar. We leave it warm for 24 hours. We filter, squeeze the bread thoroughly.

On the basis of this infusion, we make a dough. Using a whisk, mix in enough flour to get the consistency of sour cream. After two to three hours, you can put on the mash. And the leftovers - put in the refrigerator, covering the jar with a lid.

Note. To make sure the wort is ready for distillation, watch for external signs of fermentation and taste it.

There should not be the slightest sweetness in the ripened mash: it is bitter, with a tangible aftertaste of alcohol.

Yeast is an essential ingredient for fermentation. Therefore, choose them carefully or cook yourself from quality products. If you carefully follow the technology, then the home ones will fully replace the purchased ones, and your homemade alcohol will not only replace the store one, but also surpass it in quality and pleasant taste.

The choice of yeast for the preparation of the mash is important. If you use the wrong product of low quality, the moonshine will be spoiled. Novice distillers need to know which moonshine yeast is best to choose in order to get an elite homemade drink.

What is yeast and their purpose

In biology, yeast belongs to the type of unicellular fungi. But yeast fungi differ from "congeners", since development requires a liquid or semi-liquid habitat. Fungi feel comfortable in a solution of sugar and water. If you leave the sugar solution with fungi in a warm, dry room for 2-3 days, a characteristic alcoholic aroma will appear during fermentation. Foam will begin to appear on the surface of the sugar solution.

For a long time, people have been using yeast to make alcohol. Braga is made from various products, which are added with fungi. Sugar, potatoes, berries, fruits, grains, jam and other ingredients are used. Yeast is also needed for baking baked goods.

To make homemade mash, you need to choose the right fungi, otherwise you may get muddy moonshine, or even the drink will be spoiled.

Variety of species

The yeast used to make mash is different types... Depending on the type, they affect the strength of the product, taste characteristics, and resistance to temperature changes.

Important! Yeast mushrooms are capricious, and under the influence of numerous factors, they can stop functioning or "go into hibernation." In this case, fermentation will be stopped.

There are main types:

  • bakery. The preparation of moonshine does not imply the use of a bakery type;
  • wine. Used for making fruit and berry mash;
  • alcohol. Suitable for home brewing, but you can buy them only in specialized stores;
  • beer. Used for the preparation of low-alcohol drinks;
  • wild. They are used to create chacha and similar drinks.


Many stores sell briquettes of a bakery product. Many distillers have remained faithful to him for many years, despite the appearance of more advanced analogues. What are the advantages:

  1. Baker's pressed yeast is sold in every supermarket at an affordable price.
  2. Pressed and dry yeast is easy to use and does not require additional manipulations.
  3. After adding briquettes, the reaction occurs instantly, you do not need to wait for a long time.
  4. Lovers of natural country moonshine believe that a unique taste and aroma is obtained thanks to this particular type.

Moonshine professionals are inclined to believe that it is highly undesirable to use this product. Braga is of poor quality, and not everyone is impressed by the characteristic smell and color of authentic moonshine.

Wine

Wine yeast is classified as an elite variety. Thanks to them, moonshine is of the highest quality, provided that all the rules and recipes are observed. They are used to make grappa, chacha and other types of spirits. Features of the wine product:

  1. They do not contain foreign microorganisms that can negatively affect fermentation;
  2. Using wine yeast and their counterparts, the final product has a fairly high strength.
  3. Moonshine is obtained without the characteristic fusel smell.
  4. If grape raw materials are used, the wine product favorably emphasizes taste features... That is why they love to use it in the manufacture of cognac and chacha.
  5. Stored for a long time, regardless of temperature conditions.

On a note! This type is not used for making sugar mash.

The main disadvantage of this product is the overpriced.


Beer

They are used to make drinks with a low alcohol content. The history of its origin begins in the 19th century, when people learned to obtain a product by an artificial method. Sometimes wild yeast for mash are replaced by beer. The Carlsberg company is considered the ancestor of their mass production. Pharmacies now sell biological nutritional supplements in the same name, but they are not used for making mash. Some make a beer analogue on their own at home, using beer, flour, sugar, water.

Alcohol

Alcoholic and turbo yeast are considered suitable for making homemade alcohol. The advantages are obvious:

  • fungi are resistant to ethanol alcohol, so the final product is of high quality;
  • fermentation takes a short time. Grain mash will be ready in a couple of days, sugar mash in 4 days, fruit mash in a week;
  • during fermentation, a lot of foam is not formed;
  • have a long shelf life, do not require special storage conditions;
  • absence of impurities.

Disadvantages:

  • on sale are only in specialized outlets. It is extremely difficult to find in small towns;
  • overcharge;
  • if you buy a low-quality product, the final taste of the moonshine will suffer.

A kind of alcoholic product, improved and supplemented with the necessary characteristics for obtaining high-quality mash. Why is this species considered the best for making moonshine:

  • due to the increased resistance to ethanol, you can get a brew with a strength of at least 20%;
  • increased fermentation rate. Manufacturers claim that after 2 days the fermentation process will be completed;
  • no need to add top dressing, since all the necessary trace elements and vitamins are already included in the composition;
  • ease of use. The product is simply added to the wort;
  • lack of harmful ingredients.

On a note! Turbo yeast does not affect the final taste of the product, therefore it is used in the manufacture of mash from fruits or grains.

What yeast is better to use for making moonshine

Many novice distillers wonder what yeast is needed for moonshine. For moonshine, you need the right yeast, otherwise you can spoil the mash and not get the desired drink. Which yeast is good for moonshine, and which is better not to use?

  1. Experts do not advise using a bakery product for mash, since it affects the final taste, color and smell of the distillate.
  2. The wine product is suitable for fruit and berry mash, and the main disadvantage is the overpriced.
  3. The spirit product helps to get excellent mash, but it is sold only in specialized stores.
  4. Brewer's yeast is used to create low-alcohol drinks.
  5. Turbo is the most suitable option, but high price does not always allow to use this product constantly.

How to cook mash correctly

In order for homemade alcohol to turn out to be of high quality, you need to observe the correct proportions when making mash. For 1 kg of sugar used, you will need:

  • 400 grams of bakery raw yeast;
  • from two to four grams of wine;
  • from 15 to 20 grams of dry alcohol.

On a note! For every kilogram of sugar, 4 liters of pure water are taken.



To make mash, you should use only high-quality products.

Mash cooking rules

  1. First of all, you need to prepare a suitable container with a tight-fitting lid. It is better to use plastic containers, avoiding the use of galvanized containers.
  2. It is better to use well water, spring water, thawed water. As a last resort, you should pass it several times through the filter and let it stand for several days.
  3. Almost all types of fungi need to be fermented.
  4. Almost all types are first diluted with water, and after they begin to foam, they can be added to the mash.

Is there a way out if there is very little yeast available?

Do not panic if you find that the quantity of the product is not enough. Fungi can be grown from whatever remains are available. Fresh air and as sterile conditions as possible should be essential. Prepare 2 liters of wort, as for mash, boil, remove from the stove and immediately pour into a glass three-liter jar... The neck of the jar should be closed with sterile gauze folded in several layers. When the contents of the jar have cooled, add the remaining yeast to it, tie tightly and send to a dark, warm room. Shake the jar constantly. After a few days, the contents of the jar can be used to prepare 30-40 liters of mash.

Diy yeast for moonshine



You can use grape pomace as yeast

At home, they can be made from grape pomace, which is already starting to ferment, two kilograms of sugar and 10 liters of clean water.

A product with raisins. You will need 400 ml of pure water, 1 tablespoon of sugar, 1 tablespoon of raisins. Pour sugar into a 500 ml bottle, add boiling water, plug with cotton wool and cool. Put the raisins in the bottle, close again with cotton wool. After a week, the product can be used. It is important to do this right away, since it cannot be stored.

Brewer's yeast. Pour a glass of flour into 250 ml of warm water, stir thoroughly so that no lumps remain. Close the container with a lid and put in a warm place for 6 hours. Then pour unsterilized beer (250 ml) into the dough, add a glass of sugar. Mix all the ingredients well, put in a warm place. After the completion of the fermentation process, the home product is poured into a glass container.

Best way to store moonshine yeast

The manufacturer must provide all information on the use and storage of the product. Read the label carefully before use. For example, a pressed product is stored in the freezer for a year and does not lose its qualities. At room temperature shelf life is one week.

What is the place of yeast in the multi-stage process of home brewing, and why is it necessary to add it to the mash? The fact is that mash, which is a complex solution of various organic substances (glucose, fructose, etc.), turns into alcohol, due to the vital activity of yeast bacteria. At the same time, the yeast itself can be anything: wine, wild, dry, pressed, if only the process of oxidation of sugars starts. The resulting product is distilled and then used for the production of spirits.

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What yeast to use for sugar mash

Table of the ratio of sugar, alcohol yeast and water for mash


If possible, alcohol yeast should be used to make moonshine. They are the most effective and faster, and they were developed specifically for the production of alcoholic beverages. But if there is no quality yeast at hand, any others will do, you just have to slightly adjust the process. How much yeast to use per unit of mash or sugar is usually indicated in the recipe for moonshine, there is no single correct solution for all cases of life.

Alcohol yeast sometimes it is not easy to buy, they are far from everywhere. In case of a shortage of such a reliable product, you will have to use baking or dry pressed ones. With them, you can also get a high-quality distillate without much difficulty.

Baker's yeast is available in all stores, so it is better to use moonshine recipes with their use.

In principle, if the yeast contains enough appropriate bacteria, it doesn't really matter what they are called. The essence is in the exact adherence to the recipes of moonshine, which have been proven by practice for a long time, in the correct ratio of the amount of yeast to the amount of sugar, in the creation of proper conditions for fermentation.

There are many brands of baker's yeast that are used in home brewing, but there is no one opinion on their benefits, as is often the case, so you should use the advice of trusted experts, or even better, gain your own experience. Then there will certainly be no mistakes in the selection of ingredients for such an exciting activity as the production of moonshine.

Dry yeast brew recipe

As for the proven optimal ratio of the amount of sugar and yeast, it is customary to use 100 grams of yeast and 30 liters of water per 7 kg of sugar, but the amount of yeast may vary, usually the ratio is indicated on the package

Wort maturation, as already mentioned, requires certain conditions. It's about temperature 25-30 ° C, at which fungal microorganisms feel most favorable. At the same time, temperature stability is important, its fluctuations both upward and downward are categorically undesirable.

It is not so difficult to provide the required temperature regime for the wort in a private house and in a city apartment. To do this, you should find a room without drafts, and wrap the container with home brew with an old blanket or something similar. It is important not to overdo it and not to overheat the contents of the can, otherwise the bacteria have a chance to die or lose activity.

An aquarium heater is a good tool for maintaining temperature stability.... It can be adjusted to a temperature of up to 30 ° C and attached to the appropriate place. But such a device should only be bought by those who intend to engage in home brewing on an ongoing basis.

It should be remembered that the fermentation process takes place with a significant release of heat, so the temperature of the wort must be constantly monitored and regulated. Otherwise, if the solution heats up to 35 ° C, you can forget about the effectiveness of yeast bacteria.

The fermentation process is controlled using a traditional medical glove or a lid with a water seal. But when using pure sugar, this is not necessary, just leave the lid a little ajar.

How to understand that the home brew is ready for distillation

In order for the mash to mature, it is necessary at least five to seven days, and better - more. This is the case when there is no point in rushing, it is better to wait until the moment when the wort reaches the condition required for further processing.

There are several points, signs by which you can determine the degree of readiness of the mash for the distillation process:

  • Gassing (we are talking about carbon dioxide) stops completely. This can be clearly seen from the condition of the medical glove and the water seal. If the lid was opened ajar, it is worth using a lighted match at the intended gas outlet. When the match has gone out, carbon dioxide is released and the fermentation process continues.
  • The color of the surface of the wash changes when you compare it with the original state. The raster becomes lighter and cleaner, so the yeast gradually settles.
  • Braga becomes bitter-sour in taste, sweetness is not felt in it at all.
  • The alcoholic smell and taste in the mash ready for distillation is very well felt.

It is believed that if two of the four described signs meet the requirements, then it is time to distill the mash. Nevertheless, if the sweet aftertaste of sugar, fruits or berries is still felt, it is necessary to allow the fermentation process to complete, setting aside a few more days for this. Braga will mature and the yield of alcohol from it will be significantly higher.

In the process of preparing the mash, several important points should be taken into account. Before adding to the solution, yeast should be dissolved in warm water... The solution should stand for several minutes, after which it can be used as directed.

It often happens that when yeast is added to the wort, foam begins to stand out profusely. In this case, it is enough to add a little ground crackers or half of store-bought biscuits to the liquid, the foam will stop coming out. Vegetable oil is also used as an effective defoamer. It takes about 50 ml for thirty liters of water. There are also a number of over-the-counter preparations that are convenient to use to get rid of foam. The choice always remains with those who will prepare the mash for distillation.

It is usually sufficient to add the defoamer once. But often, especially in the case of application vegetable oil, the procedure should be repeated several times.

Many experienced moonshiners practice the identification and feeding of yeast fungi, thus stimulating their activity. To do this, add a little bread or dried fruits, steamed grains, malt, fruit juices or other sugar-containing products to the wort. It is believed that one loaf of rye bread is enough for 50 liters of mash for such a top dressing.

Before distillation, it is recommended to heat the mash to 50 ° C. This is necessary to remove gases from the solution that will interfere with the home brewing process. To speed up the degassing process, it is recommended to stir the mash vigorously until the required state is reached.

One of the most important tasks facing a person learning the basics of home brewing is the correct selection and use of yeast raw materials. The choice depends on how fast the fermentation will take place, the organoleptic qualities of the final product and the convenience of working with them.

The properties of yeast cultures have been known to mankind since ancient times. Using them, people prepare wine, beer, bake bread and distill moonshine. By researching and improving, they get new strains that help to achieve certain goals. Yeast, as one of the main ingredients for making mash, is a direct participant in the fermentation process. To obtain the best raw materials for the production of moonshine, you need to know the ingredients and be able to choose them correctly. The products that are available to the buyer differ in the level of resistance to external factors, a certain habitat, and the potential for reproduction at a certain temperature.

There are several main types for moonshine:

  • bakery pressed and dry;
  • alcohol;
  • turbo yeast;
  • wine;
  • beer.

What is the best yeast to use for mash

Pressed baker's yeast


Grayish briquettes, which are often found on the market, are traditional raw materials for fermentation. To obtain the best result, you should carry out —invert the sugar for the mash ”, and upon completion of the fermentation, do the“ clarification of the mash with bentonite ”. Despite the presence of a large number of more advanced product options, many moonshiners prefer pressed ones due to the following qualities:

  • you can purchase a pressed product at almost any outlet;
  • low selling price in comparison with other types;
  • no need to activate, they are added directly to the wort;
  • due to the fact that the fungi arrive in the active phase, the reaction occurs very quickly when they are added;
  • after distillation, the drink retains the authentic aroma and taste characteristic of rustic moonshine.

Pressed products have a number of disadvantages that cannot be ignored:

  • After the end of the distillation process, the strength of the wort does not exceed 9-11 degrees, which means that the amount of moonshine will be small.
  • The pressed raw materials are stored for only a day at room temperature and up to two weeks in the refrigerator. Therefore, check the date of manufacture before making a purchase.
  • They are demanding on storage conditions. They can deteriorate during storage and transportation if the correct temperature regime is not observed.
  • If you are going to cook sugar mash, there is a need for feeding.
  • The specific smell that appears during fermentation is retained in the final product. However, some adherents of tradition like it.
  • Fungi of this species are distinguished by abundant foaming, as they emit a lot of carbon dioxide. This leads to the fact that 1/3 of the container volume has to be left empty.

Dry baker's yeast


The product is sold in convenient sachets in pastry shops or on the seasoning shelves. Due to their ease of use, dry products have taken up a large share of the market, displacing pressed ones. What dry yeast is best for moonshine? It is best to buy the Pakmaya Cristal and Saf-Levyur brands, they are an intermediate option between alcohol and bakery types.

Among the advantages of dry products, the following should be highlighted:

  • You can buy them at any grocery store.
  • The price is relatively low, but it all depends on the manufacturer of the product.
  • They have a long shelf life and are undemanding to conditions.
  • Hands do not get dirty when using them.
  • The bags are sold in different sizes, which simplifies the selection of packaging for the required wort volume.

Despite a number of positive qualities, they also have negative sides:

  • There is a need for feeding, since, in addition to carbohydrates, they require additional substances. This comes into play when deciding which yeast is best to use for the sugar mash. In this case, fruit and starch-containing raw materials are preferable.
  • They require activation, for which they are poured with warm sweetened water until foam appears, which indicates the beginning of fermentation.
  • Like pressed raw materials, it has a specific aroma, albeit less pronounced. This point can be omitted if you are using distillation columns for distillation.
  • The fermentation of the wort takes longer, since the processing of sugar is rather slow. In turn, this increases the amount of fusel oils in the wort, therefore, during distillation, it is necessary to "cut off the tails" earlier. At the same time, the amount of drink at the exit is much less.
  • Yeast usually freezes when the liquid reaches 14 degrees of strength, which means that the amount of moonshine will be average.
  • A large amount of carbon dioxide, which is released as a result of their activity, forms abundant foam on the surface of the wort.

If you are wondering, what yeast is better to choose for mash, dry or pressed , then one should proceed from the amount of experience and knowledge. If you are making the first brew and are new to this business, then choose dry ones. They are available and the result is more stable.

Alcoholic yeast for moonshine


These strains of fungi are created specifically for the production of alcohol. If you are not sure on which yeast it is better to put the mash for moonshine, then you should pay attention to alcohol, since they have a number of serious advantages.

  • This species is ethanol resistant and continues to ferment until the strength of the wort reaches 18 degrees. Thanks to this, the output of moonshine is quite large.
  • Fermentation is fast enough. Subject to temperature conditions sugar mash matures in 3-4 days.
  • Alcoholic raw materials do not form foam. - Mash container - can be filled up to 90%.
  • A significant advantage is the ease of storage and a long shelf life, so they can be bought in reserve.
  • There is no foreign yeast smell. This is especially good for fruit and grain moonshine.
  • Due to the fact that the product is sold in different volumes, it is easy to find the required dosage.
  • The amount of various impurities is minimized, which is well reflected in the taste, smell and amount of the resulting drink.

This raw material also has its drawbacks:

  • You can buy them only in special stores, which are not very common.
  • The price for them is higher than for bakeries.
  • Some brands of raw materials have quality claims. Complaints are often related to the fact that when using them, the wash does not wander.

Turbo yeast


This variety belongs to alcoholic strains, but with significantly improved characteristics.

They are considered the best to use for the following reasons:

  • the strain has the highest ethanol resistance. Their use makes it possible to obtain wort with a strength of up to 20 degrees;
  • fermentation is much faster than all other species. Distillation can be started in a day or two, provided that the optimal fermentation regime is observed;
  • raw materials do not need additional feeding, since everything that is required is already in the composition;
  • the formation of foam is negligible;
  • they tolerate different temperatures well. Some brands are adapted to low temperatures and some to higher;
  • the amount of harmful impurities is small, which is natural for such a short fermentation period;
  • do not affect the taste of the finished drink.

They are great choices if you are not confused by the following:

  • high cost;
  • sale only in special places;
  • too intense fermentation.

Wine yeast


They are also used to make moonshine due to a number of positive qualities:

  • They are resistant to ethanol, which makes it possible to obtain the final wort with a strength of about 17 degrees.
  • There is no yeast odor in the final product.
  • They can be stored for a long time and are unpretentious to temperature.
  • Low consumption of raw materials - for 10 liters of mash you need only 2-4 g.
  • It doesn't matter what kind - fruit or grape, grain or sugar - the mash comes out of excellent quality.

The disadvantages of these strains are:

  • high price;
  • they are quite difficult to buy as they are sold in specialty stores;
  • the fermentation process is slow, the wort takes longer to mature.

The use of this raw material for home brew is not recommended. It gives a very low strength of the product and is characterized by a very strong foaming.

Rating of yeast for moonshine

The variety of types, types of packaging, the presence or absence of additives is a guarantee that you will choose the right product. But to find out which yeast is right for you personally, you can only experiment.

Which type do you prefer to use? Be sure to share this in the comments.